Food Science

Enhanced Gummies & Jellies Course
2026-05-12 08:00 - 2026-05-15 17:00 (America/New_York) | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States
What is the Enhanced Gummies & Jellies course?
The Enhanced Gummies & Jellies course is three-and-a-half days long, providing attendees an overview of gummy and jelly ingredients and the process by which they are made. Students learn to develop advanced concepts and principles, including manufacture of various enhanced or fortified products.
Who Should Attend?
This course is intended to instruct technical, production, research, and managerial personnel in the field of gummies and jellies technology. Anyone looking to gain knowledge about successful manufacturing of various types of gummies and jellies would benefit from this course.

Faculty/Staff Meeting
2026-05-13 08:30 - 10:00, 2026-06-10 08:30 - 10:00, 2026-07-08 08:30 - 10:00, 2026-08-12 08:30 - 10:00, 2026-09-09 08:30 - 10:00, 2026-10-14 08:30 - 10:00, 2026-11-11 08:30 - 10:00, 2026-12-09 08:30 - 10:00 (America/New_York) and 14 more dates | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States

Resident Course in Confectionery Technology
2026-07-20 08:00 - 2026-07-31 17:00 (America/New_York) | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States
What is the Resident Course in Confectionery Technology?
This two-week Resident Course in Confectionery Technology, also known as Candy School, is designed to instruct technical, production, and research personnel in candy science. The course begins with the chemical and functional interactions of ingredients and advances to more complex subject materials including processing, troubleshooting, reworking, and sensory analysis. Learning from industry experts, participants will gain hands-on laboratory experience with all types of candies.
At its heart, Candy School is about science. The chemical and functional interactions of ingredients don’t change. Students learn the science of candies and then make them , varying ingredients to see what happens.
Who Should Attend?
While Candy School is intended primarily for technical personnel, it is also of value to individuals in production, management and sales who wish to increase their knowledge of confectionery technology.
International students are welcome to attend! Since the course is taught entirely in English, it is recommended that all attendees have a strong command of the language in order to get the most out of Candy School.

Faculty/Staff Mtng
2026-10-14 08:30 - 10:30, 2026-11-11 08:30 - 10:30, 2026-12-09 08:30 - 10:30, 2027-01-13 08:30 - 10:30 (America/Chicago) | Rm 205

Seminar Presentation
2027-02-16 12:00 - 13:00 (America/New_York) | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States
Please join us for seminar Monday February 16 presented by Dr. Kristin Schill from the Food Research Institute entitled “Botulinum neurotoxin-producing species of Clostridium and the infant botulism outbreak due to powdered infant formula.”

Time: 12:05-12:55
Location: Room 205, Babcock Hall

Seminar Presentation
2027-02-23 12:00 - 13:00 (America/New_York) | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States
Please join us for seminar Monday February 23 presented by Dr. Ikeda entitled “Fertilization of Potatoes and Post-harvest Freezing of Cranberries”

Time: 12:05-12:55
Location: Room 205, Babcock Hall
